In a medium saucepan, combine broth, turkey, the dried chili paper, the parsley, 2 cloves of the garlic, smashed, 1 of the onions (cut roughly into 8 pieces), the salt and oregano. Bring to a boil and cook over a medium-low heat, partly covered, for 20-25 minutes until the meat can easily be separated out with a fork. Strain and reserve the broth then remove the parsley and chili pepper and shred the chicken mixture with a fork. Slice the other onion, chop the remaining 2 cloves of garlic and saute in the olive oil in a medium saucepan until soft about 5 minutes. Put 3/4 cup of the broth back in the saucepan with the tomatoes, tomato paste, chipotle peppers, and adobo sauce and cook for about 15 minutes until the mixture is quite thick. Stir into turkey.

Preheat oven to 375. Warm tortillas in the microwave or steamer for 1 minute or until they are pliable. For each enchilada, dip a tortilla in green sauce on both sides, place 3 tablespoons of chicken mixture down the middle adding one tablespoon of the spinach and a little sprinkling of cheese. Fold one side of the tortilla over the mixture and then the other side and place folded side down in a rectangular baking pan. Repeat with each of the tortillas. Pour the remaining green sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for 10 minutes or until the cheese has melted.

Serving suggestion: serve with rice and seasoned beans.

My thoughts:

This very long (but easy! I promise!) recipe was what my husband came up with when I asked him to create a new recipe that utilized leftover turkey. It was amazing! Spicy and juicy. We rarely have eaten enchiladas before much less made them, but now I feel sudden a urge to experiment with more varieties. Maybe a red sauce? I only wish we had leftovers.

5 comments:

These look good and a great way to disguise leftover turkey with some spice! I just made a cream of turkey and wild rice soup today which I'll post on my blog when I get a chance (finals are approaching *blah*)